Bacon and Egg Cups Recipe
- 12 slices of bacon; usually 1 pkg.
- 10 eggs
- 1 packed cup of spinach leaves - chopped coarsley
- 7-8 cherry tomatoes or 1 small tomato (about 1/2 - 3/4 cup) chopped into small pieces
- 1 pinch of sea salt
- pepper to taste
Preheat oven to 375
Parcook the bacon on medium heat; about 4 mins on each side depending on the thickness. Lay flat on paper towels and set aside. Reserve a bit of the bacon grease and grease only the bottoms of your muffin tins.
Beat the eggs in a measuring glass (makes it easy to pour into the muffin tins) season a little with the pinch of salt and pepper.
Now that your bacon is cooled off, line the inside of your muffin tins with the bacon. Pour a little less than half way of the egg mixture into the center of each bacon lined cup.
Take a large pinch of spinach and place into each egg cup then top with the chopped tomato distribute evenly. Bake for 25 mins. Let sit for 3 minutes and use a butter knife to extract them.